THE IMMERSION METHOD
No vacuum sealer? No problem!
The immersion method is a simple and effective technique to remove air, including oxygen, from a dry aging bag. Removing oxygen is crucial in the dry-aging process, as it minimizes potential bacterial growth and premature spoilage. Follow these steps for the immersion method:
Step 1: Sanitize your work area
- Make sure your working area is clean and sanitized to minimize potential contamination.
Step 2: Select and prepare the meat
- Choose a suitable cut of meat for dry aging.
- Pat the meat dry using a clean towel or paper towels.
Step 3: Prepare the dry aging bag
- Choose an appropriate-sized dry aging bag for your cut of meat that allows a bit of room on each side.
- Turn the top of the bag inside-out to prevent contact with the meat when inserting it.
Step 4: Insert the meat
- Carefully slide the meat into the dry aging bag, making sure it is as centered as possible.
Step 5: Fill a large container with water
- Fill a large container, such as a basin, sink, or deep tray, with water.
- Ensure that the container is large enough to fully submerge the dry aging bag.
Step 6: Submerge the dry-aging bag
- Slowly immerse the dry aging bag containing the meat into the water, allowing water to press against the bag and forcing out the air.
- Ensure that the top of the bag remains above the water level to prevent water from entering the bag.
Step 7: Remove excess air
- Use your hands to gently press out any additional air bubbles as the bag submerges deeper into the water.
- Make sure to avoid puncturing the bag during this process.
Step 8: Seal the bag
- While keeping the submerged meat in the water, carefully seal the top of the bag using a sealing device, like a vacuum sealer or strong clip.
- Ensure the bag is properly sealed to maintain the vacuum and keep air out.
Step 9: Remove the bag from the water
- Gently lift the submerged bag with the meat out of the water.
- Pat the bag dry using a clean towel or paper towels.
Step 10: Begin the dry aging process
- Place the sealed dry aging bag with the meat on an elevated rack in the refrigerator.
- Ensure there is adequate airflow around the bag and that the temperature is consistently maintained between 34°F-38°F (1°C-3°C).
- Allow the meat to dry age for your desired duration (usually a minimum of 14 to 28 days).
Step 11: Monitor and check regularly
- Regularly monitor the dry aging process and check the seals for any signs of leakage.
- Observe for any unwanted mold growth or off-odors, which might indicate bacterial growth or spoilage.
Step 12: Remove from the bag and trim
- After the dry aging process is complete, remove the meat from the bag.
- Trim off any discolored or dried outer surfaces before cooking and serving.
By following these steps carefully, you can successfully remove oxygen from a dry aging bag using the immersion method and proceed with the dry-aging process.